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43篇 您的检索式：作者名="DALGALARRONDO M"

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	题名	作者	年代	出处	被引量
1	Hydrolysis of major proteins by lactic acid bacteria from Bulgarian yogurts显示文摘	Tzvetkova I Dalgalarrondo M Danova S	2007	Journal of Food Biochemistry2007，31，：	1
2	Isolation, taxonomic identification and hydrogen peroxide productionby Lactobacillus delbrueckii subsp‘ lactic T31, isolated fromMongolian yoghurt: inhibitory activity on food-borne pathogens 显示文摘	BATDORJ B TRINETTA V DALGALARRONDO M	2007	Journal of Applied Microbiology2007，103，3：	1
3	Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media显示文摘	Dalgalarrondo M Dufour E Chobert J M	1995	International Dairy Journal1995，5，：	1
4	Characterization of bacteriocin-like inhibitory substances (BLIS) from lactic acid bacteria isolated from traditional Azerbaljani cheeses显示文摘	GULAHM DOV S G O BATDORJ B DALGALARRONDO M	2006	Euro- pean Food Research and Technology2006，224，2：	1
5	Isolation and partial biochemical characterization of a proteinaceous an- ti-bacteria and anti-yeast compound produced by Lactobacillus paracasei subsp, paracasei strain M3 显示文摘	Atanassova M Choiset Y Dalgalarrondo M	2003	International Jour- nal of Food Microbiology2003，87，：	1
6	Purification and characterization of a new bacteriocin active against camplybacter produced by Lactobacillus salivarius SMXD51显示文摘	Messaoudi S Kergourlay G Dalgalarrondo M	2012	Food Microbiol2012，32，1：	1
7	Depressive symptoms in rheumatoid arthritis 显示文摘	Mella L F Brtolo M B Dalgalarrondo P	2010	Rev Bras Psiquiatr2010，32，3：	1
8	Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk显示文摘	Anton M Martinet V Dalgalarrondo M	2003	Food Chemistry2003，83，2：	1
9	Characterization of whey proteins from mongolian yak,khainak and bactrian camel显示文摘	Chobert J M Dalgalarrondo M	1998	Journal of Food Biochemistry1998，22，：	1
10	Impact of Maillard type glycation on properties of beta - lacto-globulin 显示文摘	Chobert J M Gaudin J C Dalgalarrondo M		Biotechnology Advances0，，：	1
11	Purification and Physicochemical Characterization of Ovine β-Lactoglobulin and α-Lactalbumin显示文摘	EI-ZAHAR K SITOHY M DALGALARRONDO M	2004	Nahrung2004，，48：	1
12	Evolution of β-lactoglobulin and α-lactalbumin Content during Yoghurt Fermentation显示文摘	BERTRAND H C IVANOVA I V DALGALARRONDO M	2003	International Dairy Journal2003，13，：	1
13	Purifi- cation and Physicochemical Characterization of Ovine β-1actoglobulin and α-lactalbumin显示文摘	EI-ZAHAR K SITOHY M DALGALARRONDO M	2004	Natung2004，48，3：	1
14	Thermal modifications of structure and co-denaturation of alpha-lactalbumin and beta-lactoglobulin induce changes of solubility and susceptibility to proteases显示文摘	Bertrand-Harb C Baday A Dalgalarrondo M	2002	Nahrung2002，46，4：	1
15	Proteolysis of typeⅢ collagen by collagenase and cathepsin B under high hydros-tatic pressure显示文摘	Dufour E Dalgalarrondo M Herve G		0，，03：	1
16	Chemi- cal and structural characterization of low-density lipopro- teins purified from hen egg yolk 显示文摘	Anton M Martinet V Dalgalarrondo M	2003	Food Chemistry2003，83，：	1
17	Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity显示文摘	E1-Ghaish S Dalgalarrondo M Choiset Y	2010	European Food Research Technology2010，230，4：	1
18	Maillard glycation of β-lactoglobulin induces conformation changes显示文摘	Chevalier F Chobert J M Dalgalarrondo M		0，，：	1
19	Chemical and structural characterisation of low-densitylipoproteins purified from hen egg yolk显示文摘	M Anton* V Martinet M Dalgalarrondo V Beaumal	2003	Food Chemistry2003，83，：	1
20	Depressive symptoms in rheumatoid arthritis显示文摘	Mella L F trtolo M B Dalgalarrondo P	2010	Rev Bras Psiquiatr2010，32，3：	1

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